Before I met my husband, I secretly hoped that I would find a man who loved to eat the dark meat on chicken. I don’t like dark meat. It’s only white meat for me, so I figured having a man who liked dark meat would be perfect. We could eat a whole chicken with no issue.
However, I had no luck in that. I met Chris and fell in love with him before I asked that all important question, “What’s your favorite? White or dark meat?” He let me know he loved white meat and couldn’t stand dark meat. And, since it wasn’t a red flag, I kept him around and decided that if we had kids we’d make sure they ate the dark meat .
A couple of years ago I found this recipe from Martha Stewart using split chicken breasts. While I’m not a Martha fan (far from it), I decided to give the recipe a try. We loved it and have eaten it a few times since. One of the things I like most about this recipe is how light the dish is.
After setting my oven to 450° to preheat, I poured a 1/2 Tablespoon olive oil at the bottom of a 9x13x2 casserole pan. Then, I added lemon slices evenly along the bottom.
In a large bowl, I combined 1/4 cup olive oil plus 1 Tablespoon, 4 cloves minced garlic, 2 teaspoons kosher salt, 1/2 teaspoon fresh cracked black pepper, and the juice of one lemon. Once mixed well, I placed 3/4 pounds of fresh green beans in the bowl and tossed with tongs to coat. I placed the beans in an even layer on top of the lemon slices.
Next, I tossed the potatoes in the oil mixture and then placed them along the sides of the casserole pan (and on top of the green beans).
Before adding the chicken to the oil, I lightly salted them with kosher salt. Then, using my tongs, I coated each chicken breast and put them on top of the green beans skin side up. (Please note: Anymore chicken breasts are huge. While I didn’t do it this time, I would urge you to halve them before doing this step.) If any oil mix remains, pour it on top of the chicken and veggies.
By now the oven was preheated, so I put the pan in the oven to allow the chicken and veggies to roast for 50 minutes. I removed the chicken to another dish that I covered with aluminum foil to keep warm. I returned the casserole dish to the oven to allow the veggies to finish roasting for an extra 10 minutes (or until the potatoes were tender).
While I would love to say my girls love this dish, they don’t. My oldest claims to not like chicken or anything green. My youngest did eat the chicken and potatoes, but also avoided the beans. However, this dish of chicken with lemony green beans and potatoes tastes great!
- 5 1/2 Tbsp olive oil, divided
- 2 lemons: 1 thinly sliced, 1 juiced
- 4 cloves minced garlic
- 2 tsp kosher salt (plus a dash)
- 1/2 tsp fresh cracked black pepper
- 3/4 lb fresh, trimmed green beans
- 8 small red potatoes, quartered
- 3-4 split chicken breasts with skin (if large, halved)
- Preheat oven to 450°F.
- Cover the bottom of a 9x13x2 casserole dish with 1/2 Tbsp olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.
- In a bowl, combine the remaining oil, garlic, salt, pepper, and lemon juice. Add the green beans and toss to coat with tongs. Place them on top of the lemons in an even layer.
- Add the potatoes to the same oil mixture and toss to coat. Using tongs, arrange the potatoes along the sides of the dish on top of the green beans.
- Before adding the chicken to the bowl, salt lightly with kosher salt. Then coat each chicken breast thoroughly with the oil mixture. Place the chicken, skin-side up, in the dish.
- Pour any of the remaining oil mixture over the chicken and veggies.
- Roast for 50 minutes. Remove the chicken from the dish. Keep warm by covering with aluminum foil.
- Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.
- Feel free to try this without potatoes by subbing the vegetables used. You may need to adjust the time if you do this.